8,5 (5 reviews)

What 5 people say about Foliage

8.5 Based on 5 reviews. 0% of the guests recommend this restaurant.
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7.3 Cuisine 8 | Service 8 | Atmosphere 6

The food was very tasty and well presented. Service was great too. I will definitely be back

Karen Williams at 04 November 2020

"Wonderful ambiance and gorgeous food"
10.0 Cuisine 10 | Service 10 | Atmosphere 10

This is a beautiful restaurant very close to the Hugenote Monument. The restaurant has amazing staff and the food is simply out of this world. I had the tuna burger (on a charcoal bun) and my sister had the brisket. Both dishes were beautifully presented and so delicious. I would definitely recommend Foliage for an out-of-this-world experience.

Carina Smit at 30 October 2020

"Fresh, delicious and interesting"
9.0 Cuisine 9 | Service 10 | Atmosphere 8

Good food, good service and a nice range of choice on the Restaurant week menu. The welcome drink was a nice touch, our table had a mix of bubbly, G&T and Absinthe cocktail. The geranium ice cream was a highlight

Richard at 30 October 2020

"Great experience"
10.0 Cuisine 10 | Service 10 | Atmosphere 10

Good service, excellent food and great atmosphere. Definitely a must do.

Herman Louw at 30 October 2020

"what a disappointment "
6.0 Cuisine 1 | Service 10 | Atmosphere 7

Maybe we built this up as we had some many amazing feedback on this place and was super excited to go but wow it was such a disappointment.

The food wasn’t great at all.

Rehana Levesque at 30 October 2020

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About Foliage

Cuisine: Contemporary


Top 20 Restaurants – Eat Out Mercedes-Benz Restaurant Awards 2016 / 2017 / 2018 / 2019 


For Erasmus, foraged edible plants and mushrooms are an essential part of beautifying plates, flavouring stocks and reducing food costs on a small, seasonal menu rich in free-range meat and game. 


Much of that inspiration comes from Erasmus’ ‘field-to-fork’ ethos. The backbone of the menu is what can be foraged from the surrounding hills, and it’s a rare morning that he’s not out on his scooter, collecting basket strapped to the back, in search of the day’s ingredients

The Kitchen

“At Foliage, anything goes and we build the menu around what’s growing now, what’s available, and we play with that. Working for myself I get inspired by everything around me.” Chris.

The Restaurant

The setting, much like the menu, falls somewhere between upmarket bistro and contemporary farmhouse.

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